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Yes, you should cook chicken leg quarters! Here's why - and how.

written by

Michelle Sroka

posted on

April 24, 2024

Here on the farm, we don't just raise animals - we also cook a lot of meat. And in the years we've been doing this, some favorites have emerged.

But our favorites might surprise you. For example, let's talk about chicken. Would you be surprised if I told you that our favorite chicken cut is not boneless, skinless chicken breasts? (And no, it's not tenders, either.)

Those two cuts are definitely our bestsellers. And I can understand why - they're versatile, delicious, and there are an abundance of recipes available for them.

But our favorite cut here on the farm is actually chicken leg quarters. And if you were to ask me for cooking advice, I'd recommend that you become a fan of leg quarters, too.

Why leg quarters?

Why do we love them so much? Leg quarters are easy to cook.

They're much more forgiving than chicken breasts, which can dry out easily. Overcook the quarters a bit? No problem - they'll still be juicy and tender.

They're also so flavorful, thanks to the skin. In fact, I'm not sure I could eat chicken if there wasn't fatty, well-seasoned skin to consume with it.

And using a bone-in cut also results in better nutrition and texture, especially if you're using the slow cooker or braising the meat. The collagen and nutrients from the bone are good for you - and will result in a heartier, thicker sauce.

But I know that leg quarters may seem intimidating or confusing, so let's talk about how to use them.

How do I cook leg quarters?

First, leg quarters can (and should) be substituted for any recipe calling for boneless thighs. In fact, I'd wager the bone will make the recipe better.

Next, you can leave the leg quarter as is - with the drumstick and thigh connected. Or, you can simply cut the two apart. You just need a good butcher knife.

To do this, flip the leg quarter over and find the gap between the thigh and leg bones, right where the drumstick and thigh connect. Then, cut right through that joint, and they'll come apart easily. (Here's a quick Youtube tutorial if you need a visual.)

And finally, how should you cook them?

That's probably the easiest part. We usually season them, toss them on a sheet pan, and cook at 425 degrees for about 20-25 minutes, or until their internal temperature reaches 165 degrees.

But we also love to use them in the slow cooker or a braising recipe. My absolute favorite recipe is a take on coq au vin using chicken leg quarters.

It's easy to make a big batch, too. In fact, I usually cook three or four packs of leg quarters at a time. I only have to cook once, but we'll have enough meat to last several days.

I hope that you branch out -- and make chicken leg quarters a part of your regular recipe rotation, too! Click here to shop our 100% pasture-raised chicken leg quarters.

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Can we care about animals - and still raise them for food?

Can we care about animals - and still raise them for food?

I probably spend the most time with the pigs on our farm. Part of this is practical: since pigs can’t sweat, we spray them down twice a day to help them wallow in the mud and stay cool.  But part of it is emotional, too. I enjoy being around the pigs. When there’s a lot on my mind, or I’ve spent too much time on the computer and need to get outside, wandering over to that week’s pig paddock is one of the ways I can clear my mind.  Pigs are highly emotive and responsive. When I spray them down with the hose, they like to sit back on their haunches, prick back their ears, and snap playfully at the water as it showers down on them. And then joyfully roll around in the mud afterward, of course.  But they’re responsive to humans in general, too. They are naturally curious and, in the case of our heritage breed Red Wattles, gentle. They’ll come up and sniff you, rub their mud-streaked bellies over you, and let you scratch their ears.  And maybe this is the part where you start to wonder: But aren’t you raising them for food?  Why would you want an emotional connection to an animal that you are raising for food?  I understand where this question is coming from. I was a vegetarian for nearly a decade because I didn’t like the thought of killing animals, especially within the framework of our industrial food system.  But actually, it isn’t a problem or moral quandary for me. Yes, we grow fond of and attached to our animals, including our pigs.  Yes, we still send them to the butcher or process them on our farm for food. And yes, this still makes sense to me.  I would gently suggest that the idea that we shouldn’t have any emotional connection to our food - that we can only eat meat that comes from animals we withhold our emotions or affection from - is a sign of our disconnection to the way food is grown.  That is, after all, one of the premises of industrial agriculture. Designate animals with one sole purpose - “becoming food” - and then shut them away in buildings, cramped quarters, or far away from humans who might interact with them beyond the farmer.  And the farmer, too, should be as disconnected as possible. After all, this is an efficient machine.  The problem, from a regenerative perspective, is that growing food is never just about growing food. Food is the gift you receive at the end of your work, but it’s the work itself - and the consequences of the work beyond the food - that is the point.  The work, on our farm, is caring for the land. That means working alongside animals to nurture native plants, clear forest areas to make existing trees healthier, and create habitats for birds, pollinators, and wildlife.  And that means becoming attentive and thoughtful - to animals and to the land. Watching, learning, and yes, developing bonds with the habitats you’re nurturing and the animals that are helping you do so.  Is it sad to load up animals and take them to the butcher at the end of the season? Yes, it often can be. But I don’t feel guilty about it. I know that we’ve given them the best life possible, and that we’ve partnered with them to leave our farm better than we found it each year.  And if that doesn’t make sense, that’s okay. I’m not saying that everyone has to agree with me. I’d simply like to advocate for a way of farming and consuming meat that includes this experience - one of affection and bonding between animals and humans.  After all, this is one of the many ways we try to do things differently on our farm. We don’t want to just provide you with food that meets your standards - non-GMO, no vaccines, no antibiotics, grass-fed and pasture-raised.  We also want to help you reconnect with that food. And part of that is knowing the animals, hearing stories about them, and yes, maybe even having an emotional connection with them, despite the end goal of providing meat to you.

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